I’m kind of shook right now because somehow my daughter is turning 14 on Tuesday. FOURTEEN! How in the world? In two years she’ll be driving. Next year she starts high school. In four years she will graduate and be out on her own. *GASPING FOR BREATH*

Now, a lot of you will say, I know it goes so fast! Or you’ll tell people, enjoy them when they’re little because they grow up too soon! Both of those things are true but honestly? Honestly, I like teenager Jordan more than baby Jordan. I did not like the baby or toddler stage. Age 5-9 was great but now? Now she’s independent. I absolutely love watching her become the human she’s going to be…and she’s fun. Teenagers are cool to hang out with, they have opinions that you can actually talk to them about and they love to do stuff…most of the time.

I’ll admit…thirteen and now fourteen is harder than the baby stage ever was. There are things like social media, friends, boys, school, pressures, phones, attitude…so many things to deal with now. I loved being able to control her when she was little but I much prefer this stage over any of the ones before.

One thing that hasn’t ever changed about Jordan? She loves brownies. She’s like her mama that way; brownies are something we’ll never say no too.

This is the BEST Brownies recipe you’ll ever make. It’s the only one you need and you’ll never use a box mix again.

I have made oh so many brownie recipes in my time as a blogger. I went from never making brownies from scratch to never buying a box mix. In fact, I haven’t bought a box brownie mix in years which is amazing to me. Growing up I only liked the box brownies but now? Now I love MY brownies more.

Over the years I’ve made brownies from a similar recipe to this one, but it’s more suited to a 9×9-inch pan. I’ve also made a brownie mix recipe which is really good, but wanted something richer and fudgier. I wanted to make a recipe that produced perfectly fudgy and THICK brownies in a 9×13-inch pan and with a little tweaking of my old brownie recipe, I succeeded in finding the perfect brownies recipe.

Like my other one-bowl brownies recipe, this one also uses one bowl but I love them even more because they have cocoa powder AND melted chocolate. Mixed with melted butter and lots of sugar, these brownies are thick, fudgy, rich and GOOEY!

If you’re looking for an easy homemade brownie recipe that produces super decadent brownies, THIS is the one you need.

What makes brownies the BEST recipe? Well, in my opinion they have to be:

Fudgy

Thick

Gooey

SUPER chocolatey

This recipe is all of that and it’s only one bowl and no mixer needed.

The secret to fudgy brownies is in the chocolate you use.

This recipe uses two kinds of chocolate:

Normal unsweetened cocoa powder from the grocery store. Nothing fancy or special, just what they have in the baking aisle.

Whenever I make these brownies they disappear fast…and it’s way too easy to make them. In just 10 minutes they’re in the oven and after 30 they’re done baking. Good luck waiting for them to cool; normally we take forks to the pan.

Once you have a favorite brownie recipe the sky’s the limit to how you make them. I cannot wait to add all sorts of delicious things to this brownie recipe but for right now, for Jordan’s birthday we’re having them old-fashioned: fudgy, plain, and straight from the pan.

How to make the best brownie recipe in the world:

Start with a good quality butter. I like to use unsalted but you can use salted if that’s what you have.

Use a good quality chocolate from the baking aisle – no generics!

Don’t skimp on the sugar!!

Four large eggs make them super thick and fudgy.

No, you’re not missing something: a good brownie recipe has no baking soda or baking powder. The rise comes from the eggs, plus brownies aren’t airy like cake. They’re meant to be super fudgy.

You don’t need a lot of flour to make these brownies. More flour would make them more cake-like.

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Best Brownies Recipe EVER

This is the BEST BROWNIES RECIPE ever! You'll never buy a box mix again after making this easy one bowl brownie recipe.

Ingredients

4ounces unsweetened baking chocolate, chopped— 113g

1cup unsalted butter, sliced— 227g

2 2/3cupsgranulated sugar— 332g

1/4cupunsweetened cocoa powder— 21g

4large eggs

1teaspoonvanilla extract— 5ml

1/2teaspoonsalt

1 1/3cupall-purpose flour— 165g

Instructions

Preheat oven to 350°F. Line a 9x13-inch pan with foil and spray with nonstick cooking spray.

Place chocolate and butter in a large microwave-safe bowl. Heat on high power in 30 second increments, stirring between each, until chocolate and butter are melted and smooth (about 2 minutes, depending on your microwave).

Stir sugar and cocoa into chocolate and butter mixture using a spatula or wooden spoon. Stir in eggs and vanilla, then stir in salt. Mixture will be grainy looking but smooth. Stir in flour carefully.

Pour batter into prepared pan. Bake for 22-25 minutes, or until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan. Cool completely before slicing.

Recipe Video

Recipe Notes

Tip: add 1 1/2 cups of chocolate chips or chopped nuts to the batter after stirring in the flour or frost with chocolate frosting.

5 comments

Would love to make these but unable to go to grocery store any time soon due to transportation issues. I have everything but unsweetened chocolate bar; but I have semi-sweet bar. I am guessing I would just cut back on sugar called for in recipe. Any idea how much?

These are in the oven as I’m writing. I noticed three different baking times for this recipe – 30 minutes in your intro, 22-25 in the instruction part, and 40 on the actual recipe. I’ll check at all of those. These just look so yummy!

I will make these again for sure! There weren’t crumbs on the toothpick after 25, but with the three different timings, I let the brownies go longer – took out after 32, I think 30 would be perfect! Thanks for sharing!